No moonshine involved lol. I’ve been carefully saving the best tasting brines from over 10 half gallon ferments. Some didn’t make the cut as they were too hot or overly funky for this purpose. Those are saved to use as starter only. When blended with peppers they are great but not so much stand-alone. I wanted a semi hot but brilliant flavor tangy flavor profile. I’ve blended to where I love it now. Will be rolling out to the local crew for feedback. I see this as amazing to replace things you’d e chance with vinegar. Shake it on fries, pulled pork, greens and more and it will be money!!
Thanks for looking and indulging my frequently posted obsession!